Dredge in Flour

Pat the brined chicken breasts as dry as possible, and dredge them in the flour, coating them until they are completely dry.

The key to fluffy "fried" chicken is using a self-rising flour, seasoned with a little garlic powder and black pepper. Karmel boosted the flavor of her dredging flour by adding Lior Lev Sercarz's Arrat Spice Blend, made with urfa biber, spiked paprika, and fenugreek.